International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition

ISSN: 2455-4898

Vol. 3, Issue 5 (2018)

Value added products from sapota: A review

Author(s): Jadhav SS
Abstract: Sapota (Achras zapota) being to family Sapotaceae, is one of the major fruit crop. It is a good source of sugar ranges between 12 and 14 per cent. It is popularly known as chikku. The fruits have and Appreciable amount of protein, fat, fibres, calcium, phosphorus, iron, carotene and Vitamin. Several medicinal properties have been ascribed to different part of sapota tree and part of sapota. The tannins in young fruits are used to step Diarrhoea, Tea made from young fruit and the flower is used to treat coughs, colds and diarrhoea. Crushed seed are used as diuretic, Sedative, Sapaforic and Kidney Stones. Bark is use prepare to tea for treating fevers. Value added product of sapota are sapota squash, sapota jam, sapota slices, sapota butter, sapota cheese, sapota candy, sapota milk shake, sapota powder, sapota biscuit, sapota ice cream, sapota shrikhand, sapota pulp, sapota juice, osmodehydrated sapota slices, sapota nectar, sapota lassie, sapota chocolate, sapota bar, sapota tree chewing gum, sapota toothy - fruity. These are value added sapota product useful for Eyes, Wellspring of energy, Calming agent, Avoidance of certain cancers, Sound bones, Help from Constipation Benefits amid Pregnancy, Haemostatic properties, Hostile to viral and anti- bacterial properties, Hostile to Diarrheal, Emotional wellness, Frosty and Cough, Help in Wight loss, as a detoxifying agent, Tooth cavities. Value added product of sapota need high moisture, generally acidic food that is relatively easy to process and that offers a variety of flavour, aroma, colour and calories but are an excellent source of direct fibres and essential vitamins, and various organic acids, fruit can also act as natural laxatives. Values additional are increased consumer demand regarding health, nutrition and convenience and efforts by food processors to improve their productivity.
Pages: 114-120  |  144 Views  120 Downloads
Journals List Click Here Research Journals Research Journals